CN105360894A - Potato rice noodles - Google Patents
Potato rice noodles Download PDFInfo
- Publication number
- CN105360894A CN105360894A CN201510661968.3A CN201510661968A CN105360894A CN 105360894 A CN105360894 A CN 105360894A CN 201510661968 A CN201510661968 A CN 201510661968A CN 105360894 A CN105360894 A CN 105360894A
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- Prior art keywords
- rice
- potato
- ground rice
- glutinous
- noodles
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- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 92
- 235000009566 rice Nutrition 0.000 title claims abstract description 92
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 55
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 55
- 235000012149 noodles Nutrition 0.000 title abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 91
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000001125 extrusion Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000020265 peanut milk Nutrition 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 235000020195 rice milk Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001514 detection method Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 101710202013 Protein 1.5 Proteins 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to potato rice noodles which comprise, by weight, 50-55% of potato dry starch, 40-45% of rice and 4-8% of glutinous rice. The sum of all the ingredients is 100%. A process for producing the potato rice noodles by utilizing the ingredients comprises the steps of first processing fresh potatoes into the potato dry starch for standby application; according to the required dosage, selecting local excellent rice and glutinous rice, cleaning and soaking the rice and the glutinous rice for 4-10 h and then grinding the rice and the glutinous rice into rice milk, adding the potato dry starch into the well prepared rice milk according to a needed dosage and performing uniform mixing, adding an appropriate amount of purified water to make the mixture into paste to perform steaming, finally performing extrusion forming through an extruding machine and performing quick cooling, obtaining potato rice noodles attractive in appearance, and performing cutting-off, reshaping and drying treatment; and performing detection, packaging and warehousing. The potato rice noodles are a novel product obtained by adjusting a raw material formula on the basis of conventional rice noodles and have smoothness of the conventional rice noodles and nutrient effects of potatoes.
Description
Technical field
The invention belongs to food processing field, particularly a kind of potato ground rice.
Background technology
Ground rice, refers to rice to be raw material, and through strip, thread rice made products that the operations such as immersion, boiling, press strip are made, instead of what the meaning of a word was understood take rice as raw material to grind the granular material made.Ground rice quality is pliable and tough, high resilience, and poach does not stick with paste soup, and dry stir-fry is not easily broken, is equipped with respectively plant vegetables code or soup stock and carries out soup and boil or dryly to fry, smooth tasty, liking deeply by consumers in general (especially southern consumer).Ground rice kind is numerous, can be divided into row ground rice, square ground rice, ripple ground rice, dried thin rice stick, wet rice flour noodles, dry rice flour etc. by shape.The primary raw material of these ground rice is all rice.In mountain area, Guizhou Province, the annual output of potato is very many, and how Ma Ling being carried out deep processing and produce larger economic benefit, is a problem of food processing enterprises thinking.
Summary of the invention
The object of the invention is the characteristic according to potato, produce the sliding tender potato ground rice of a kind of mouthfeel.
A kind of potato ground rice, its compositions in weight percentage is: potato dried starch 50 ~ 55%, rice 40 ~ 45%, glutinous rice flour ~ 8%; Each component sum is 100%;
The processing technology adopting said components to produce potato ground rice is:
(1) this real estate fresh potato is selected to be processed into potato dried starch, for subsequent use;
(2) consumption as required, selects local high quality white rice, glutinous rice, cleans up, soak 4 ~ 10 hours;
(3) soaked rice and glutinous rice are worn into Rice & peanut milk, for subsequent use;
(4) potato dried starch is joined by expense in the Rice & peanut milk got ready and mix, add appropriate pure water and be modulated into starchiness;
(5) the starchiness raw material modulated is steamed, then by extruder extrusion molding, obtain ground rice;
(6) shaping ground rice is cooled fast, obtain shapely potato ground rice, cut-out, shaping;
(7) above-mentioned potato ground rice is carried out drying process;
(8) check, pack, put in storage.
The percentage by weight of above-mentioned potato ground rice is: farina 55%, rice 40%, glutinous rice 5%.
Potato ground rice of the present invention is a kind of new product adjusting composition of raw materials and draw on traditional ground rice basis, has both had the smooth of traditional ground rice, and has had again the nutritive effect of potato, and low production cost, highly marketing.
Detailed description of the invention
Containing abundant dietary fiber in potato, help promotion gastrointestinal peristalsis, effect of dredging enteron aisle.Ingredient in general fresh potato: starch 9 ~ 20%, protein 1.5 ~ 2.3%, fat 0.1 ~ 1.1%, crude fibre 0.6 ~ 0.8%.Nutritional labeling contained in 100g potato: heat 66 ~ 113J, calcium 11 ~ 60mg, phosphorus 15 ~ 68mg, iron 0.4mg ~ 4.8mg, thiamine 0.03 ~ 0.07mg, riboflavin 0.03 ~ 0.11mg, niacin 0.4 ~ 1.1mg; In addition, potato tubers is also containing the unexistent carrotene of Cereal grain and ascorbic acid.From nutritional point, it has more advantage than rice, flour, can supply the heat energy that human body is a large amount of, can be described as " out of this world food ".People only is just enough to sustain life and health by potato and whole milk.Because the nutritional labeling of potato is very comprehensive, trophic structure is also comparatively reasonable, and just the amount of protein, calcium and vitamin A is slightly low; And this just handy whole milk supplements.Potato tubers washiness, heat that is lean, unit volume are quite low, contained vitamin C is about 4 times of apple, B family vitamin is 4 times of apple, various mineral matter be several times to tens times of apple not etc., potato is hypotensive food, and in meals, certain nutrition is many or lacked and can cause a disease.As a same reason, adjustment meals, also just " can eat " and fall corresponding disease.
Potato is extraordinary hyperkalemia hyponatremia food in addition, and be well suited for edema type overweight people and eat, adding that its potassium content enriches, is almost the highest in vegetables, so also have effect of thin leg.
Rice part is the favourite food of southerner, and it adopts rice to be that raw material is made.Along with the raising of people's living standard, the demand of ecosystem food is also increased day by day, technical staff is according to the demand of people, simultaneously in conjunction with the special product in Guizhou, manufactured experimently out a kind of potato ground rice, its component is (by weight percentage): potato dried starch 50 ~ 55%, rice 40 ~ 45%, glutinous rice 4 ~ 8%; Each component sum is 100%.
The processing technology adopting said components to produce potato ground rice is:
(1) this real estate fresh potato is selected to be processed into potato dried starch, for subsequent use;
(2) consumption as required, selects local high quality white rice, glutinous rice, cleans up, soak 4 ~ 10 hours;
(3) soaked rice and glutinous rice are worn into Rice & peanut milk, for subsequent use;
(4) potato dried starch is joined by expense in the Rice & peanut milk got ready and mix, add appropriate pure water and be modulated into starchiness;
(5) the starchiness raw material modulated is steamed, then by extruder extrusion molding, obtain ground rice;
(6) shaping ground rice is cooled fast, obtain shapely potato ground rice, cut-out, shaping;
(7) above-mentioned potato ground rice is carried out drying process;
(8) check, pack, put in storage.
The present invention, through repeatedly manufacturing experimently, show that its preferred weight percent is: farina 55%, rice 40%, glutinous rice 5%.
Potato ground rice of the present invention is on the basis of traditional ground rice, in conjunction with a kind of novel foodstuff that the actual conditions in Guizhou are manufactured experimently out, its unique flavor, mouthfeel is sliding tender, both may be used for as the noodles edible, also can be used as chafing dish garnishes, be a kind of natural food, meet very much the needs of current people to ecosystem food.The present invention simultaneously also well solves the trouble and worry of mountain area labourer, for they bring better economic benefit.
Claims (2)
1. a potato ground rice, is characterized in that: the compositions in weight percentage of this potato ground rice described is: potato dried starch 50 ~ 55%, rice 40 ~ 45%, glutinous rice 4 ~ 8%; Each component sum is 100%;
The processing technology adopting said components to produce potato ground rice is:
(1) this real estate fresh potato is selected to be processed into potato dried starch, for subsequent use;
(2) consumption as required, selects local high quality white rice, glutinous rice, cleans up, soak 4 ~ 10 hours;
(3) soaked rice and glutinous rice are worn into Rice & peanut milk, for subsequent use;
(4) potato dried starch is joined by expense in the Rice & peanut milk got ready and mix, add appropriate pure water and be modulated into starchiness;
(5) the starchiness raw material modulated is steamed, then by extruder extrusion molding, obtain ground rice;
(6) shaping ground rice is cooled fast, obtain shapely potato ground rice, cut-out, shaping;
(7) above-mentioned potato ground rice is carried out drying process;
(8) check, pack, put in storage.
2. potato ground rice according to claim 1, is characterized in that: the percentage by weight of described potato ground rice is: farina 55%, rice 40%, glutinous rice flour 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510661968.3A CN105360894A (en) | 2015-10-15 | 2015-10-15 | Potato rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510661968.3A CN105360894A (en) | 2015-10-15 | 2015-10-15 | Potato rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360894A true CN105360894A (en) | 2016-03-02 |
Family
ID=55363981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510661968.3A Pending CN105360894A (en) | 2015-10-15 | 2015-10-15 | Potato rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360894A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851835A (en) * | 2016-03-31 | 2016-08-17 | 南昌大学 | Production method of instant straight rice noodles compounded from rice and peas |
| CN105851837A (en) * | 2016-03-31 | 2016-08-17 | 南昌大学 | Production method of instant straight rice noodles compounded from rice and potatoes |
| CN105918817A (en) * | 2016-05-31 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Instant potato rice flour and processing method thereof |
| CN105995406A (en) * | 2016-05-16 | 2016-10-12 | 柳州市螺蛳粉协会 | Chestnut rice flour |
| CN106071886A (en) * | 2016-06-29 | 2016-11-09 | 黔东南佳味源食品有限公司 | A kind of preparation method of mung bean rice-flour noodles |
| CN106107448A (en) * | 2016-06-29 | 2016-11-16 | 黔东南佳味源食品有限公司 | A kind of preparation method of Semen Maydis rice flour |
| CN106136067A (en) * | 2016-06-29 | 2016-11-23 | 黔东南佳味源食品有限公司 | A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour |
| CN106173823A (en) * | 2016-06-29 | 2016-12-07 | 黔东南佳味源食品有限公司 | A kind of preparation method of rice flour |
| CN107019203A (en) * | 2016-09-23 | 2017-08-08 | 山西省农业科学院高寒区作物研究所 | A kind of preparation method of potato convenient bean jelly |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
| CN109007560A (en) * | 2018-07-03 | 2018-12-18 | 广西壮族自治区农业科学院 | Add the instant rice stick processing method of the color potato fresh sweet potato production of glutinous rice flour |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729839A (en) * | 2005-08-17 | 2006-02-08 | 王雪源 | Kishimen rice flour and its production method |
| CN101449762A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Rice vermicelli production technique |
| CN101692885A (en) * | 2009-09-29 | 2010-04-14 | 浙江晨云实业有限公司 | Instant millet noodle |
| CN102550955A (en) * | 2010-12-13 | 2012-07-11 | 娄底市乐开口实业有限公司 | Method for making potato nutritive rice-flour noodles |
-
2015
- 2015-10-15 CN CN201510661968.3A patent/CN105360894A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729839A (en) * | 2005-08-17 | 2006-02-08 | 王雪源 | Kishimen rice flour and its production method |
| CN101449762A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Rice vermicelli production technique |
| CN101692885A (en) * | 2009-09-29 | 2010-04-14 | 浙江晨云实业有限公司 | Instant millet noodle |
| CN102550955A (en) * | 2010-12-13 | 2012-07-11 | 娄底市乐开口实业有限公司 | Method for making potato nutritive rice-flour noodles |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851835A (en) * | 2016-03-31 | 2016-08-17 | 南昌大学 | Production method of instant straight rice noodles compounded from rice and peas |
| CN105851837A (en) * | 2016-03-31 | 2016-08-17 | 南昌大学 | Production method of instant straight rice noodles compounded from rice and potatoes |
| CN105995406A (en) * | 2016-05-16 | 2016-10-12 | 柳州市螺蛳粉协会 | Chestnut rice flour |
| CN105918817A (en) * | 2016-05-31 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Instant potato rice flour and processing method thereof |
| CN105918817B (en) * | 2016-05-31 | 2019-06-11 | 中国农业科学院农产品加工研究所 | It is a kind of to facilitate potato rice flour and its processing method |
| CN106071886A (en) * | 2016-06-29 | 2016-11-09 | 黔东南佳味源食品有限公司 | A kind of preparation method of mung bean rice-flour noodles |
| CN106107448A (en) * | 2016-06-29 | 2016-11-16 | 黔东南佳味源食品有限公司 | A kind of preparation method of Semen Maydis rice flour |
| CN106136067A (en) * | 2016-06-29 | 2016-11-23 | 黔东南佳味源食品有限公司 | A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour |
| CN106173823A (en) * | 2016-06-29 | 2016-12-07 | 黔东南佳味源食品有限公司 | A kind of preparation method of rice flour |
| CN107019203A (en) * | 2016-09-23 | 2017-08-08 | 山西省农业科学院高寒区作物研究所 | A kind of preparation method of potato convenient bean jelly |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
| CN109007560A (en) * | 2018-07-03 | 2018-12-18 | 广西壮族自治区农业科学院 | Add the instant rice stick processing method of the color potato fresh sweet potato production of glutinous rice flour |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160302 |